Brown Butter Chocolate Chip Cookies

Ingredients

1 ¼ cup butter (280 grams) browned and cooled

¾ cup granulated sugar (150 grams)

1 cup firmly packed brown sugar (200 grams)

2 large eggs

1 teaspoon vanilla

2 ¾ cups of Niobrara Grain and Milling All Purpose flour (357 grams)

½ teaspoon of salt

2 teaspoons baking soda

2  cups semisweet chocolate chips 

Instructions

Brown 1 ¼ cups of butter in a medium-large saucepan, stirring constantly over medium-high heat, until you reach a deep honey color. Remove from heat and pour into your mixing bowl. Cool butter in the fridge until room temperature and solid. 

Preheat the oven to 375 degrees Fahrenheit. 

Once butter has set up, cream together butter and both sugars for 1 minute. Add in eggs and vanilla for another 2 minutes until the mixture is pale and fluffy. 

Add in flour, baking soda, and salt. Only mix the dry ingredients in until just barely combined-over mixing will make the cookies tough. Stir in chocolate chips.

Spoon dough and shape into round balls bake for 8-10 minutes at 375 degrees Fahrenheit until the top and edges are just golden. Cool cookies on a baking sheet for 2-3 minutes before moving to a cooling rack.